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This dish makes the perfect side for a meat feast or have it on its own.
Put chickpeas in a serving bowl.
If using the almonds, heat a small amount of the oil in a small frying pan over medium heat and fry almonds until golden.
Tip onto a plate you have lined with paper towel, to drain.
Bring a large saucepan of lightly salted water to the boil, then cook broccoli florets and stalks for 1 minute only.
Quickly transfer to a colander with a brass skimmer or slotted spoon to drain, then add to chickpeas.
Add lemon zest and juice, mint, goat’s cheese and olive oil to chickpeas and season to taste with salt and pepper.
Mix gently but well.
Scatter with fried almonds, if using, and serve.
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